无脂和全脂奶酪凝乳的钙含量对用不同的钙封存盐制作的加工奶酪特性的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-09-06 DOI:10.1016/j.idairyj.2024.106081

Gaurav Kr Deshwal , Mark Fenelon , Laura G. Gómez-Mascaraque , Thom Huppertz

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引用次数: 0

摘要

研究了无脂和全脂奶酪凝乳中钙含量对可溶性蛋白质和矿物质的影响，以及使用 60、120 或 180 mEq kg-1 磷酸氢二钠 (DSP)、柠檬酸钠 (TSC) 和六偏磷酸钠 (SHMP) 制备的加工奶酪 (PC) 的流变学和质构特性。用低钙奶酪凝乳制备的 PC 中酪蛋白和 PC 水溶性提取物（WSE）中的钙含量较高。在所有类型的凝乳制备的 PC 中，水溶性提取物中的钙含量随着 DSP 浓度的增加而降低。WSE 中的钙含量与 PC WSE 中的蛋白质含量呈中度相关（R2 = 0.58）。用低钙无脂奶酪凝乳和全脂奶酪凝乳制备的 PC 的硬度低于用高钙凝乳制备的 PC。PC 的熔化趋势依次为 SHMP < DSP < TSC。

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Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts

The effect of calcium content of fat-free and full-fat cheese curds on soluble proteins and minerals and the rheological and textural properties of processed cheese (PC) prepared from these curds using 60, 120 or 180 mEq kg⁻¹ of disodium phosphate (DSP), trisodium citrate (TSC) and sodium hexametaphosphate (SHMP) was studied. Levels of caseins and Ca in the water soluble extract (WSE) of PC were higher in PC prepared from low-Ca cheese curds. Levels of Ca in the WSE decreased with increasing concentration of DSP for PC from all type of cheese curds. Levels of Ca in the WSE were moderately correlated (R² = 0.58) with the protein content of the WSE of PC. Hardness of PC prepared with low-Ca fat-free and full-fat cheese curds was lower than that of PC prepared from their high-Ca counterparts. The melting tendency of PC followed the order SHMP < DSP < TSC.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.